1 kg (2.2 lb) Lamb, cut into pieces
1 1/2 cups (300 ml) 11 oz Vegetable oil
6 tsp (12 g) Red chilli powder
1/4 cup Coriander (dhaniya) powder
3 Onions, sliced
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp (24 g) Garlic (lasan) paste
2 cups (500 ml) 16 fl oz Water, lukewarm
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 1/2 cups (300 ml) 11 oz Vegetable oil
6 tsp (12 g) Red chilli powder
1/4 cup Coriander (dhaniya) powder
3 Onions, sliced
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp (24 g) Garlic (lasan) paste
2 cups (500 ml) 16 fl oz Water, lukewarm
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Mix together all the ingredients from red chilli powder to turmeric powder (except garlic paste) and marinate the lamb pieces for one hour.
2. Heat the oil in a heavy-bottomed pan; add the lamb pieces and cook for 45 minutes on low heat till the pieces become tender.
3. Add the garlic paste and cook till the oil separates.
4. Add the water and bring to the boil. Garnish with green coriander and serve with hot bajra roti
2. Heat the oil in a heavy-bottomed pan; add the lamb pieces and cook for 45 minutes on low heat till the pieces become tender.
3. Add the garlic paste and cook till the oil separates.
4. Add the water and bring to the boil. Garnish with green coriander and serve with hot bajra roti
serving amount
serves: 4 - 6
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